Arugula-Ricotta Omelet

Directions

1. 1
   {"0":"1. Whisk egg and egg whites w 1 tbs water in small bowl. Season with salt and pepper and set aside.","2":"2. Place Shallot, sun dried tomato, and reserved oil in small nonstick skillet and heat over med heat until shallots are softened (2-3 min). Add argula and saute for 2-3 minutes (leaves are wilted slightly).","4":"3. Pour in egg mixture and reduce heat to medium low and cook about 2 minutes or until omelet beginning to set.","6":"4. Dollop ricotta cheese on one side and cook 1-2 minutes more or until omelet is set. Fold over omelet to cover cheese","8":"misc notes: about 160-180 cal per omelet (as written). 16g protein and 8grams of fat. (calories will increase if you include a bloody mary with your omelet)."}